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Chicken Tortilla Soup Recipe with Black Beans, Corn, and Crispy Strips

Chicken Tortilla Soup Recipe

A hearty Mexican-American chicken soup made with tomatoes, chiles, corn, black beans, fresh lime, cilantro, and crisp corn tortilla strips. This six-serving recipe is comforting, colorful, and easy to customize with your favorite toppings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup
  • 1 1/2 pounds Boneless, skinless chicken breasts or thighs
  • 6 cups Low-sodium chicken broth
  • 1 tablespoon Olive oil
  • 1 medium Medium yellow onion, diced
  • 3 cloves Garlic cloves, minced
  • 1 jalapeno Jalapeno, seeded and minced
  • 1 teaspoon Ground cumin
  • 1 teaspoon Chili powder
  • 1/2 teaspoon Dried Mexican oregano
  • 1 14-15 ounce can Diced tomatoes with juices
  • 1 4 ounce can Diced green chiles
  • 1 cup Frozen or canned corn, drained
  • 1 15 ounce can Black beans, rinsed and drained
  • 1 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Black pepper
  • 1 lime, about 2 tablespoons Fresh lime juice
  • 1/4 cup Fresh cilantro, chopped
Tortilla Strips
  • 6 tortillas Small corn tortillas, cut into thin strips
  • 1-2 tablespoons Vegetable oil, for frying, or a small amount for baking
  • 1 pinch Salt
Toppings
  • as needed Diced avocado
  • as needed Shredded Monterey Jack or Mexican-blend cheese
  • as needed Sour cream or Mexican crema
  • as needed Chopped cilantro, lime wedges, sliced jalapeno, and extra tortilla strips

Method
 

Step-by-Step
  1. Season the chicken lightly with salt and black pepper. Prepare the onion, garlic, jalapeno, cilantro, lime, and tortilla strips before you begin so the cooking process stays organized.
  2. Warm the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
  3. Add the minced garlic and jalapeno, then cook for 30 to 60 seconds until fragrant. Stir in the cumin, chili powder, and oregano and toast for about 30 seconds.
  4. Pour in the chicken broth, diced tomatoes with their juices, and green chiles. Bring the mixture to a gentle boil, then carefully add the seasoned chicken.
  5. Reduce the heat, cover the pot, and simmer for approximately 15 to 20 minutes. Cook until the chicken reaches 165°F internally and is fully cooked.
  6. Transfer the chicken to a plate and shred it with two forks. Return the shredded chicken to the soup, then add the corn and black beans.
  7. Simmer the soup for another 5 to 8 minutes, or until the corn and beans are heated through. Stir in the lime juice and fresh cilantro near the end of cooking.
  8. Taste the soup and adjust the salt and pepper as needed. Serve hot with tortilla strips and your preferred toppings.
  9. For fried tortilla strips, heat 1 to 2 tablespoons of vegetable oil in a skillet and fry the strips in batches for about 2 to 3 minutes until crisp. Drain them and season with a pinch of salt before serving.
  10. For baked tortilla strips, toss the strips with a small amount of oil and spread them on a baking sheet. Bake at 400°F for 8 to 12 minutes, turning once, until crisp.

Notes

Chicken thighs give the soup a richer, more forgiving texture, while chicken breasts work well when carefully cooked to 165°F. To use rotisserie chicken, replace the raw chicken with approximately 3 cups of shredded cooked chicken and add it during the final 5 to 10 minutes. Keep tortilla strips separate until serving so they stay crisp. Refrigerate leftover soup in a covered container and reheat gently on the stovetop or in the microwave.